Sunday Dinner and Dessert

 

Last night's meal consisted of Roasted Chicken with Red Potatoes and Pavlova for dessert. I got inspired to make this dessert when a friend brought it to a get-together; it tasted wonderful then and equally as wonderful last night. Here are the recipes:

Roasted Chicken with Red Potatoes

1 fryer Chicken (3 pounds)                                  4 sprigs fresh Parsley

1/4 tsp. Thyme                                                  8 small Red Potatoes, cut in half

2 tsp. Salt, divided                                            4 Carrots, peeled & cut into 1-inch chunks 1 large Onion, cut into eighths                            1 can Chicken Broth

2 Celery ribs, cut into 4-inch pieces                    1/4 c. fresh Parsley, minced

                         

Sprinkle inside of chicken with thyme and 1 teaspoon salt; stuff with onion, celery and parsley sprigs. Place in a greased dutch-oven; cover and bake at 375 degrees for 30 minutes. Sprinkle remaining salt over chicken; add potatoes, carrots and broth. Cover with the lid and bake an additional 30 minutes. Increase oven temperature to 400 degrees; bake un-covered for 15 minutes or until potatoes are tender and a meat thermometer inserted into the thigh reads 180 degrees. Sprinkle with minced parsley; serves 4.

Pavlova

4 room-temperature Egg Whites                               1 1⁄2 cups Heavy Cream
Pinch Salt                                                               2 Bananas, peeled and sliced
1 c. plus 2 tbsp. Sugar                                              2 Kiwis, peeled and sliced
2 tsp. Cornstarch                                                     3 c. Strawberries, hulled & quartered
1 tsp. White Vinegar                                                Pulp of 2 Passion Fruits
Few drops Vanilla Extract

  Preheat oven to 350°. Line a baking sheet with parchment paper, then trace a 10" circle on the paper. Put egg whites and salt in the clean bowl of a standing mixer fitted with a whisk and beat on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form stiff but not dry peaks, 2–3 minutes. Gradually add sugar while whisking, then increase speed to high and beat until stiff and glossy, 3–5 minutes. Sprinkle cornstarch, vinegar, and vanilla over whites, then gently fold in.

  Fill traced circle with meringue, smoothing top and sides. Put meringue in middle of oven and reduce heat to 300°. Bake for 1 hour. Turn off oven and leave meringue inside until completely cool, about 4 hours.

  Remove paper and place meringue on a cake plate. Whip cream to soft peaks, then pile on top of meringue. Arrange cut fruit over whipped cream, then spoon on passion-fruit pulp. Slice pavlova into wedges to serve.

Note: Finding Passion Fruit in this small town is impossible,

so my Pavlova in sans Passion Fruit.